Homemade Almond Milk
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A simple, smooth homemade almond milk recipe for cereal, coffee, and cooking.
Smooth, neutral, and lightly nutty, Homemade Almond Milk works well in cereal, oatmeal, smoothies, coffee, and baking.
This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use.
Yield & Time
Servings: Makes about 4 cups (4 servings, 1 cup each).
Active time: 10 minutes. Soak time: 8–12 hours. Total time: 8 hours 10 minutes (including soaking).
Ingredients for Homemade Almond Milk
Original recipe (1×) yields 4 servings
- 1 cup raw unsalted almonds (about 140 g)
- 4 cups cold water (960 ml) plus more for soaking
- 1 teaspoon vanilla extract (optional)
- 1 pitted Medjool date, roughly chopped (optional, for sweetness)
- Pinch of fine salt (optional)
Instructions
- First, place the almonds in a bowl and cover with cool water. Soak 8–12 hours or overnight. This softens the nuts and reduces blending time.
- Drain and rinse the soaked almonds. Next, add them to a high-speed blender with 4 cups fresh cold water.
- Blend on high for 60–90 seconds, until the mixture looks very smooth and slightly frothy.
- Pour the blended mixture through a nut-milk bag or a fine-mesh sieve lined with cheesecloth into a bowl. Squeeze or press gently to extract as much liquid as possible.
- Stir in vanilla, the chopped date, and a pinch of salt if using. Taste, then adjust sweetness or salt.
- Finally, transfer the milk to a clean, sealed bottle and refrigerate immediately. Shake well before each use because natural separation will occur.
Best uses
Use this milk for cereal, oatmeal, smoothies, baking, or lighter coffee drinks. For hot coffee, add the milk after brewing to limit curdling. For smoothies, frozen portions work well.
Save Time
- Prep: Measure almonds and place them in a jar to soak overnight.
- Cleanup: Rinse the blender and straining cloth immediately after use to prevent residue from drying.
- Freeze: Freeze extra milk in ice cube trays or 1-cup portions for smoothies and cooking.
Substitutions
- Sweetener: Omit the date for unsweetened milk. Alternatively, use 1 teaspoon maple syrup or 1 teaspoon agave.
- Vanilla: Omit for savory cooking or use a pinch of cinnamon for a different flavor.
- Thickness: Use 3 cups water for a richer milk or 5 cups for a lighter one.
- Nut-free option: For a nut-free, oil-free alternative, use oat milk or soy milk instead depending on allergy needs.
Storage
Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected; shake before pouring. Discard if the aroma, texture, or flavor changes noticeably.
Nutrition Facts
Estimated nutrition per serving
% Daily Value*
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Total Carbohydrate
- 2 g
- Dietary Fiber
- 1 g
- Total Sugars
- 0 g
- Protein
- 1 g
- Sodium
- 20 mg
Frequently asked questions
Why did my homemade milk separate?
Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake it well before using.
Can I cook with it?
Yes. Choose the unsweetened version and omit vanilla for soups, sauces, and savory recipes. For thicker sauces, use slightly less water when blending.
Can I use the leftover pulp?
When pulp remains, refrigerate it promptly and use it in oatmeal, muffins, crackers, or smoothies within two days. Alternatively, dry it for use as flour.
Nutrition values are approximate and vary with blending, straining, and serving size.
Learn more about plant-milk options and recipes at The Nutrient.
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